Place the chicken breasts in a shallow dish.

Marinate the chicken breasts in a mixture of:
- the juice of one lime
- olive oil
- ground cumin
- coriander seeds
- grated zest of one lime, and
- a pinch of coarse Guérande sea salt.

Cover with plastic wrap, and
Refrigerate for at least one hour!

Heat the olive oil
In a non-stick frying pan.
When the oil is very hot,
Add the chicken breasts to the pan, and
Sear on each side.
Once the chicken turns golden and crusty,
Add one lime, halved, plus the cumin seeds to the pan.
Lower the heat, and cover.

After seven or eight minutes,
The chicken is ready!
Arrange the chicken breasts on a serving plate, and
Set aside.

Meanwhile,
Pour the marinade into the frying pan,
Add a good-sized pat of butter,
Reduce the liquid.

Slice the chicken breasts.
Serve with plain white rice.
Nap with the cumin sauce.